Zhajiang Noodles with Pork and Two Bean Sauces

Cut the vegetable toppings into 35 g of shreds and set aside.

Chop the 15 g scallion. Heat 10 g oil in a pan, add the scallion and pork and stir-fry until the meat is completely cooked with no red left.

Add 20 g doubanjiang and 20 g sweet bean sauce and keep stir-frying until slightly thick. Take it out; this is the zhajiang sauce.

Put cold water in a large bowl. Boil the noodles until just cooked with no white core and move them straight into the cold water.

Drain the noodles at once and put them in a clean bowl. Add the sauce and toss, then add the shredded toppings and toss again.